Food

Graft: A Grayson Farm-To-Table Restaurant

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GraftHoused in the historic 1900s home of John J. and Effie B. Cofer, Graft Restaurant in Grayson brings Midtown-style to the Gwinnett suburbs. With a passion for uniting the community with seasonal foods, great wines, and house-infused cocktails, Owner Ashley Clemence believes in using the bounty from local farmers and ranchers, along with fresh herbs, fruit and vegetable grown in the restaurant”s backyard, to create and serve quality driven dishes.

“We talk with our farmers and ranchers to see what”s in season or ready to harvest and how we can use their products to develop new menu offerings. We believe in educating and expanding our customers” palate by serving delicious dishes that they may not see anywhere else,”# says Clemence.

With a strong desire to constantly reinvent themselves, Graft changes their dinner, lunch, and brunch menus regularly to ensure their using the freshest and most seasonal ingredients available. Their dinner menu is altered about every four weeks, but always consists of a garden, starter, main course, sweet, and side options.

“We want our guest to feel cozy, comfortable, and welcome in our restaurant,”# she says.

Although all of Graft”s dishes are highly praised by their guests, Clemence recommends a couple of their signature dishes.

Graft burger, house pimento cheese, house ketchup, country style fries.
“This burger is all about showcasing the meat which is grass-fed brisket and ground beef. We also make a great house pimento cheese and ketchup.”#

Pan roasted wild striped sea bass, spring risotto.
“We filet the fish in house and many of our customers say it”s the best they”ve ever eaten.”#

Saut##ed green olives and brussels sprouts, local ovoline mozzarella, arugula, lemon and olive oil.
“This salad uses farm fresh brussels sprouts and we get our mozzarella from Orobianco in Snellville.”#

For more information on the restaurant, visit graftrestaurant.com.